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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries. Ingredients:
2 cups all-purpose flour |
1/2 cup sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
2 eggs |
1/4 cup oil |
1/2 cup milk |
1 cup whole berry cranberry sauce or 1 cup cranberries, chopped |
butter or margarine, melted |
1 pinch sugar |
Directions:
1. In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
2. Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
3. Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it’s about 60 minutes.
4. Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
5. Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.
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